Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This casserole is a snap to make and tastes best when topped with roasted red peppers and fried sage.

Recipe by Kimberly Schlapman
Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Servings:
12
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a 4-quart saucepan melt 1/4 cup butter over medium heat. Add shallot and cook for 1 minute. Stir in flour, chopped sage, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Stir in corn.

    Advertisement
  • Finely crush half of the crackers. Stir into corn mixture along with eggs and sugar. Spoon the mixture into a 2-quart square or oval baking dish; cover with foil and bake for 15 minutes.

  • Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.

  • Uncover and top corn mixture with crackers. Bake, uncovered, for 35 to 40 minutes or until heated through.

  • To serve, top with roasted red peppers and fried sage.

Fried sage leaves

in a skillet heat 1 tablespoon vegetable oil over medium-high heat. Add 12 sage leaves; cook about 1 minute or until crisp. Using a slotted spoon, remove sage leaves from skillet; drain on paper towels.

Nutrition Facts

343 calories; fat 25g; cholesterol 106mg; saturated fat 15g; carbohydrates 28g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 5g; vitamin a 1070.6IU; vitamin c 6.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.1mg; vitamin b6 0.2mg; folate 51.5mcg; vitamin b12 0.2mcg; sodium 282mg; potassium 231mg; calcium 40mg; iron 1.2mg.
Advertisement